Extra Virgin Olive Oil 

acidity <0,3%

Available Tins: 5lt - 3lt - 1lt - 500ml - 250ml

EXTRA VIRGIN OLIVE OIL

Extra Virgin olive oil are used throughout the Mediterranean. The former is normally used for cooking. The latter, which is appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components.

 

The proportion of fats in the traditional diet of Crete observed by Professor Ancel Keys, was >40% kcal/day of which 8% were saturated fats, 3% polyunsaturated and 29% monounsaturated (olive oil).

 

Extra Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in the IOC standard. (source: http://www.internationaloliveoil.org)

 

SUPERIOR CATEGORY OLIVE OIL OBTAINED DIRECTLY FROM OLIVES AND SOLERY BY MECHANICAL MEANS

(WITHOUT USING ANY CHEMICAL OR BIOCHEMICAL ADDITIVES AND NOT SUBJECTED TO TREATMENT BESIDES WASHING , GRINDING, MIXING, CENTRIFUGATION AND FILTRATION)

 
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